I am endeavoring to very slow roast a 3 lb. / 1.4 kg. Boneless Cross Rib Roast. This is a first for me. I want to cook it in a ceramic surfaced Dutch Oven in an electric oven. The articles that I have been reading do not mention any adjustment to time or temperature for high-altitude (7300 Feet / 2134 Meters). Can anyone suggest an adjustment for this altitude for my project?
Thanks for any thoughts.
Best Answer
No adjustments are needed. The main reason that high-altitude cooking is hard is the reduced boiling point of water at low altitudes. But here, where the meat will be under the boiling point of water for the whole cook time, this is hardly an issue. Check out this article from the Spruce Eats:
I don't think that the issue of dryness is a big deal here; since you are cooking a large cut, only the surface will dry out. In fact, increased surface dryness would be a benefit if you plan to sear the meat after cooking. I highly recommend searing the meat if you plan to serving it hot; browning adds great flavor and texture that I think you will miss otherwise.